Summer

Rice is cooked alongside a flavorful spiced dal, then served with papad, lemon, onion.

Ingredients are combined into a batter, then baked, cooled, cut, and dusted with matcha.

Toasted hazelnuts are blended with cocoa powder, coconut milk, and maple syrup.

Chia seeds, soy milk, and mango puree are combined, rested, and served with toppings.

Dates are blended with peanut butter, maple syrup, and other ingredients to create caramel.

Cooked or canned chickpeas are blended with tahini, garlic, and seasonings.

Saffron-infused soy milk is blended with vegan yogurt, bananas, sugar, and cardamom.

Kidney beans are mashed, mixed with vegetables, shaped into patties, coated, then fried.

Dough is prepared, topped with sauce, vegetables, and vegan cheese, then baked until golden.

A batter is prepared by mixing dry and wet ingredients, baked, and topped with ganache.

Mixture of nuts and cocoa is pressed into a dish, and topped with a coconut-chocolate layer.

Dry ingredients, wet ingredients, and chocolate chips are combined in a mug and microwaved.

Tofu is sautéed, peanut sauce is mixed, and vegetables are rolled in rice paper.

Noodles are boiled, coated with a peanut sauce mixture, garnished with herbs, and served.

Toasted nuts are mixed with melted dark chocolate and formed into clusters.

Cooked pasta is combined with sautéed vegetables, basil pesto, and lemon juice.

Coleslaw is prepared, jackfruit is cooked with spices & BBQ sauce, and the slider assembled.

Lentils & beans are soaked, pressure-cooked with spices, and combined with a tomato sauce.

Basmati rice is simmered with oat milk, sweetener, and aromatics, then garnished with nuts.

Mediterranean-style tangy salad prepared with couscous, and roasted cauliflower on the side.